Confetti Bean Salad

4.3
(29)
28 Reviews
1 Photo

This medley of beans is perfect for those who'll eat low-fat, low-cholesterol food only if it tastes really good. The peas and corn add crunch and color.

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Published on August 2, 2021
Servings:
10
Yield:
10 servings

Ingredients

  • 1 (16 ounce) can kidney beans, rinsed and drained

  • 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained

  • 1 (14.5 ounce) can Italian diced tomatoes, drained

  • 1 ½ cups frozen peas

  • 1 ½ cups frozen corn

  • ½ cup chopped onion

  • ½ cup chopped green bell pepper

  • 3 tablespoons red wine vinegar or cider vinegar

  • 2 tablespoons olive or canola oil

  • 1 garlic clove, minced

  • ½ teaspoon salt

  • ¼ teaspoon pepper

Directions

  1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Tips

Nutritional Analysis: One serving (3/4 cup) equals 176 calories, 4 g fat (trace saturated fat), 0 cholesterol, 358 mg sodium, 30 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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